Receipe by Deb Thorlakson
This receipe pairs well with a glass of Columbia Valley Late Harvest Semillon.
1 cup flour
1 TBS sugar
1/4 tsp salt
4 oz butter- chilled and cut into 1/2-inch pieces
2 tablespoons ice water
1/4 teaspoon vanilla extract
1/4 cup whole almonds, 1/3 cup sugar, 1/4 cup almond paste
1 large egg
3 tablespoons unsalted butter, room temperature
4 tsp Lost River Late Harvest Semillon
10 ounces ripe red-skinned plums- pitted and cut into 1/2 inch wedges
1/4 cup red currant jelly
Combine first 3 ingredients in a processor. Using on/off turns, cut in the butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until just before the pastry forms a ball. Remove from processor and flatten into disk. Chill pastry 1/2 hour. Roll out on floured surface to about 12 inches. Transfer to 9 inch fluted tart pan with a removable bottom. Fold overhang in and press, forming double thick sides. Using fork, pierce dough all over. Freeze 15 minutes. Meanwhile, preheat oven to 375°F.
Bake crust until just golden, about 20 minutes. Remove from the oven but maintain oven temperature.
While the crust is baking; finely grind almonds with sugar in processor. Add almond paste and process. Add egg, butter and 2 teaspoons Late Harvest Semillion. Process until batter forms. Pour filling into crust. Arrange plums atop filling in a spiral pattern. Bake until plums are tender and filling is golden and set, about 40 minutes.
Melt jelly with remaining 2 teaspoons Late Harvest Semillon in a small saucepan over low heat. Brush jelly mixture over plums. Serve slightly warm or at room temperature with a chilled bottle of Late Harvest Semillon.